The best snow cone stands in Northwest Arkansas!

shave the planet

There seems to be a snow cone stand on every corner, which makes us HAPPY. We love a sweet, syrupy snow cone in the summer!

That said, we polled our Facebook friends to find the best snow cones in NWA. They suggested several great ones plus we went out and did a little research of our own over the weekend.

We found these cuties at Shave the Planet (in the Hobby Lobby parking lot) on College Avenue in Fayetteville. They are eating Funky Monkey, Invisible Cherry and Root Beer. Isn’t “invisible” cherry a genius idea? Right after we snapped this pic, the little girl in the middle spilled it right down the front of her outfit. Wet and sticky, yes, but not red!

sno cone kids, resized

Why don’t you join us in eating at as many snow cone stands as possible around NWA?! Here’s a short list of recommended stops (updated):

  • Sam’s Sno Cones, northwest corner of Mission and Crossover, Fayetteville
  • Tropical Sno, Joyce Blvd. (near TJ Maxx) and in Fiesta Square (off College) in Fayetteville
  • Frozen Tung, Southwest A Street, Bentonville
  • The Chill Zone, near the Lawrence Plaza Splash Pad, Bentonville
  • The Frozen Coconut, downtown Rogers off North 2nd Street (across from Harps, near the Rogers Activity Center)
  • The Sugar Shack at Golf Mountain, 1115 N. Dixieland, Lowell
  • Shave the Planet, three locations, College Avenue (Hobby Lobby parking lot) Fayetteville; in Jose’s parking lot in Springdale (off Sunset, just off I-540); and at the corner of Backus Avenue and Thompson (71b) in Springdale (across from AQ Chicken)
  • Cam’s Mountain Snow, Frisco Station Mall parking lot, Rogers (off Walnut)

Did we miss your favorite? Tell us about it comments so we’ll all know where to find it! We’d also love to know your favorite flavor!

Sam's Snow Cones

Mealtime Mama: Truffle eggs for Easter brunch

ceri's recipe for easter

Our foodie friend, Ceri Wilkin (who blogs at Recipe Doodle) sent us this awesome recipe for truffle eggs. Aren’t they beautiful?

Ceri said these adorable eggs are fun (and easy) to make — plus they taste delicious!

Truffle Eggs

1/4 cup cream

1 tablespoon butter

1/2 teaspoon light corn syrup

4 ounces semi-sweet chocolate chips

2 tablespoons nutella

1/2 pound white candy coating disks

5 to 6 drops of blue food coloring

1/2 to 1 teaspoon instant coffee granules

Directions: In a saucepan, bring the cream, butter and corn syrup to a boil. Add chocolate and nutella and remove from the heat (do not stir). Let stand for 5 minutes. Whisk until combined.

Transfer to a small bowl, cover and refrigerate for 45 to 60 minutes or until thickened, stirring every 15 minutes.

Shape 1 tablespoon of chocolate mixture into an egg. Place on a parchment lined baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 5 to 10 minutes.

Meanwhile, in a microwave-safe bowl, melt candy coating, stir until smooth. Stir in food coloring. Dip eggs into cane coating, allow excess to drip off. Return to baking sheet and immediately sprinkle with coffee granules. Let stand until set.


Recipe adapted from Taste of Home, Easter Recipe Cards, April 2012

ceriMore about Ceri: I am a wife, mother and recipe follower. For years I have tackled one new recipe a day – some are fabulous, some are not. In a past life I was an Occupational Therapist, Rugby and Netball player, Belly Dancer, lesson taker of golf, tennis and wine appreciation. My Husband owns Pizzerias, my Father was a butcher, my Mother a caterer, my older Brother makes the absolute best birthday cakes and desserts you will ever taste, my younger Brother owns restaurants in New Zealand and my kids love to eat. (Find more of Ceri’s great recipes at Recipe Doodle)

Mealtime Mama: A frozen treat like Wendy’s Frosty


The fact that Spring Break starts today — coupled with the extra sunshine — has us thinking about frozen treats.

Here’s a recipe that’s supposed to taste just like a Wendy’s Frosty, so if  you have an ice cream maker, pull that baby out, dust her off, and try this:

Ice Cream (like Wendy’s)

Image converted using ifftoany1/2 can sweetened condensed milk

1 tub Cool Whip

1/2 gallon chocolate milk

Directions: Mix the sweetened condensed milk and Cool Whip together. Add chocolate milk to the mixture, stir, then pour it into the ice cream maker. Start the ice cream maker, using salt and ice as you would with any other ice cream recipe.

Recipe via Mya Lane from the Feeding the Flock cookbook from the flock at First Baptist Church of Verdigris (Oklahoma)

CLICK HERE to visit the Ozark Natural Foods blog, where you’ll find great tips, recipes and ONF news (like what’s fresh)!


Mealtime Mama: A newlywed’s double cookie chocolate chip cookies recipe


Guest post by Jamie Claire of The Sparkle Kitchen

I’ve been married for almost five months now.

I thought for sure by this point in my marriage that I would have fine-tuned the art of husband-feeding. But alas, our pantry still looks like two people who would never run into each other at the grocery store.

Husband’s food is almost entirely pre-packaged (a leftover, so to speak, from his bachelor days). He insists on keeping breakfast toaster pastries, frozen pizzas, and chocolate sandwich cookies on hand at all times. As for me, I keep the fridge stocked with sweet potatoes, kale, duck fat, and chorizo. I can find a way to incorporate sweet potatoes and coconut milk into anything. Try me.

While our grocery lists may not overlap, we do tend to see each other at the dinner table. To keep things from being, you know, awkward, we’ve both learned to do a lot of giving. My husband may not have gravitated to the pumpkin curry when we started dating, but he loves the stuff now. And he can even pronounce quinoa. And I thought that I had transcended simple snack foods until he started making me homemade popcorn that could bring tears to Mark Bittman’s eyes. Tears. It’s. So. Good.

We both get so much joy from serving each other meals that are new to us or from showing us new ways to enjoy foods we already know and love.

This recipe incorporates the third love of my husband’s life (behind me, and in first place his American Brittany Spaniel, Ketch): chocolate sandwich cookies. To paraphrase the great philosopher Ron Swanson, it’s his first favorite food (chocolate sandwich cookies) inside his second favorite food (chocolate chip cookies).

I served these as both cookies and bars to some of our friends at a game night this past weekend and we were very pleased.

Cookie Collage

I’m more of a cookie dough person, so I love cookie bars that are soft and gooey in the middle. And I’m going to come clean here and let all of the like-minded cookie dough fiends out there know that this cookie dough is amazing.

The chocolate sandwich cookies add some serious crunch. Not that you should eat cookie dough. You totally shouldn’t. Husband likes his food cooked (lame), so he prefers the slight crunch of the cookie format.

These cookies (or bars) are fantastic with a big scoop (or two) of ice cream, milk, or sandwiched together with buttercream. You won’t go wrong. Now, if only I could find a way to add sweet potato…

Double Cookie Chocolate Chip Cookies

Yields 3 dozen cookies or 16-20 cookie bars

You will need:

2 sticks unsalted butter, softened

1/3 cup white sugar

1 2/3 cups brown sugar

2 large eggs

2 1/2 tsp. vanilla extract

2 1/4 cups all-purpose flour

1/2 tsp. coarsely ground sea salt

1 tsp. baking soda

1 1/2 tsp. baking powder

2 tsp. ground cinnamon

20 chocolate sandwich cookies, crumbled

1 cup white chocolate chips

1 cup semi-sweet chocolate chips


Preheat the oven to 350. Grease a 9×13 baking dish or a baking sheet.

In a large bowl, combine baking soda, baking powder, salt, flour, and cinnamon. Set aside.

In a large bowl, mix together butter, sugars, and vanilla for a couple of minutes, until creamy.

Add eggs, one at a time, and continue to stir.

Gradually incorporate flour mixture (about 1/3 of the mixture at a time).

Add crumbled chocolate sandwich cookies and chocolate chips last. Mix until evenly distributed.

For cookie bars: pat dough into prepared baking dish and bake for ~25 minutes, until a toothpick inserted in the center comes out clean.

For cookies: bake for 12 minutes.

sparkle kitchen, croppedJamie Claire Kiser is a Fayetteville native who lives in Bentonville. She’s a retired lawyer who now works in banking. Jamie Claire and her husband Zach are proud Humane Society foster parents and are full-time owners to two dogs of their own. You can find more of Jamie Claire’s recipes (and a ridiculous assortment of dog pictures) here.

Mealtime Mama: Valentine’s Day cookies and sweets


Since Friday is Valentine’s Day, we thought Mealtime Mama should focus on sweets for your sweet today! These recipes were made with love by our friend, Ceri Wilkin, who blogs over at Recipe Doodle.

For years Ceri has tried out one new recipe a day — and now she share her triumphs and tragedies on her site. Go visit herfor inspiration and great pics! (We wish you could hear her fabulous New Zealand accent when you read her recipes!)

Heart Glazed Cornmeal Cookies

2 cups flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup sugar
1 egg
1 1/4 teaspoons vanilla extract
1/2 cup confectioners sugar
1 to 2 drops of red food coloring

Heat oven to 400F.
In a medium bowl, whisk together flour, cornmeal and salt.
In a large bowl, using an electric mixer, beat butter and 1/2 cup sugar on medium-high, until creamy, 3 minutes. Add egg and 1 teaspoon of vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat to combine.
Place 1/4 cup sugar in a small bowl, roll dough into 1-inch balls and coat with sugar. Transfer to parchment lined baking sheets. With the bottom of a glass, flatten balls to 1 1/2 inches in diameter. Press a 1-inch heart shaped cookie cutter into each (do not cut through). Bake until cookies are golden at edges, 10 minutes, rotating sheets halfway through. Let cookies cool on wire racks.
In a small bowl, whisk together confectioners sugar, 1/4 teaspoon of vanilla and 1 3/4 teaspoons cold water. Whisk in food coloring. With a small spoon, spread glaze inside heart. Let set 15 minutes.

Recipe adapted from Everyday Food magazine

Chocolate Heart Turnovers

2 cups of semi-sweet chocolate chips
1 teaspoon of ground cinnamon
1 package of puff pastry, thawed
1 egg, beaten with 2 teaspoons of water
1 1/2 teaspoons shortening

Heat oven to 400F.
Combine 1 1/2 cups of chocolate chips and cinnamon in a small bowl, set aside.
Unfold one pastry sheet, roll on lightly floured surface to form a 12 inch square. Cut out shapes with a heart shaped cookie cutter.
Place 1 tablespoon of chocolate mixture onto the center of each of half of the hearts. Lightly brush egg mixture onto edges of each heart, top with a second heart and seal edges.
Transfer to an ungreased baking sheet. Repeat procedure with remaining puff pastry sheet and remaining chocolate mixture. Lightly brush tops of turnovers with egg mixture. Bake 15 minutes, or until light golden brown. Remove from baking sheet to wire rack. Place remaining 1/2 cup chips and shortening in small microwave safe bowl. Microwave 1 minute, stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle melted chocolate over each turnover.

Recipe adapted from The Morning News, 2002

Chewy Chocolate Cookies

These yummy cookies don’t have any flour in them – or butter! Egg whites are used as the binding agent.

1 3/4 cups powdered sugar
1/2 cup cocoa
2 teaspoons cornstarch
1/4 teaspoon salt
2 egg whites
1 cup coarsely chopped walnuts, toasted (or chocolate chips)

Heat oven to 300F.
Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough (mixture should be thick enough to form into balls, if not add more powdered sugar and cocoa – I ended up adding another egg because it wasn’t coming together, and then had to add extra powdered sugar – maybe if I had of used a stand mixer it might have helped it come together a little more)
Add nuts or chocolate chips, mix well.
Form dough into 15 balls. Place on a parchment-lined baking sheet. Bake 16 to 18 minutes, until glossy and crackled. Cool completely.

Recipe adapted from Relish

ceriMore about Ceri: I am a wife, mother and recipe follower. For years I have tackled one new recipe a day – some are fabulous, some are not. In a past life I was an Occupational Therapist, Rugby and Netball player, Belly Dancer, lesson taker of golf, tennis and wine appreciation. My Husband owns Pizzerias, my Father was a butcher, my Mother a caterer, my older Brother makes the absolute best birthday cakes and desserts you will ever taste, my younger Brother owns restaurants in New Zealand and my kids love to eat.

Note from the mamas: This post originally published on Motherlode in February 2012.

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